Notice a pattern?

Here's a shot of a recent meal: brown rice and lentils, topped with fried onions with garam masala and plain yogurt, served with a side of shredded root veg salad on romaine.



And here's another recent dinner: grilled cheese sandwiches, sliced cucumbers, and shredded root veg salad on a bed of romaine.


And you've seen this one before: a recent fish dinner served with - what else? - shredded root veg salad and romaine.


Yep, it's fair to say I've fallen in to a rut. The root veg salad is great, especially with goat cheese and pecans, but I've come to rely on it a little too much. And it's not just the salad: I've been in a cooking slump, which partially accounts for my light posting lately. Even Dan, who normally loves my cooking, has gently noted that my meals have been a bit boring lately. The good news is, I think I've finally - finally! - started to climb out of it. I'll write more next week about a couple of the things I've been doing to shake the dust off my shoulders and get moving in the kitchen.

Making Progress

Remember my New Year's resolutions? I'm not doing so well with the tea, but I am making progress with the fish. Last week I stocked up on frozen fish fillets, buying swai (Asian river catfish) and Cape Capensis (South African hake). I realize that both selections are about as far from local as you can get; I've got to do some research and see if I can find a store that sells affordable, local fish. In the meantime, I've got enough fish for the time being to last several weeks; I'm trying to start us off at fish dinner once per week and work our way up to twice weekly. Hopefully then we can maintain the habit.


I dipped the swai in a blend of fine cornmeal and Old Bay seasoning, then baked it at 450 for about twenty-five minutes - until cooked through and flaky. I also baked some potatoes from our latest CSA share and served the shredded root veggie salad on a bed of romaine. The fish was okay, but a little bland. I'm looking for more interesting ways to cook it, since it's apparently not the most flavorful fillet. Any ideas? I'm open to suggestions.

P.S. Happy St. Patrick's Day! Last year I made corned beef and cabbage. This year I'm making barbecue ribs, for no particular reason at all.

Winter CSA - March

Here's the March share that we picked up a few days ago. Notice anything... unusual?


That's right! GREENS!!! That's a bag of fresh baby spinach in the top left. Thank goodness for greenhouses (the ground's still frozen here). There's also a bag of alfalfa-radish sprouts, which have a slightly spicy bite. Other than that, we've got the winter usual - potatoes, carrots, daikon, celeriac, beets, and rutabagas. A few of the potatoes are huge, so I'm thinking they are good candidates for baking. Maybe we'll top them with some veggie chili.

Does anyone have any rutabaga recipes to share? I'd like to try something a bit different with these. I'll use most of the carrots, celeriac, and beets to make more of that amazing shredded salad, and I'm toying with a few different options for the daikon.

Winter CSA - February

No pretty produce shots this time. I haven't had time yet to scrub and sort the veggies, and I wanted to take a picture before we start using it up (in fact, I grabbed a beet and a carrot for tonight's salad immediately after taking this pic). Plus, a more rustic view might be good for a change. After all, this is how we receive it: tumbled together and covered with dirt. The summer deliveries are usually cleaner but the winter veggies are stored in dirt-filled bins at the farm.


I mentioned recently that it's time to sign up for 2009 CSAs. This goes for most winter CSAs as well. While we are certainly signing up for another summer share, we've decided to pass on the winter share. The first month was amazing, but the rest of them have been like this (only with cabbage). We haven't made the best use of our share and have thrown out more gone-by produce than I care to admit. The sad fact is, I just can't handle so many root vegetables. (My Scandinavian and Irish ancestors are now rolling over in their graves.)

Where we live, nothing else is available locally in the winter, so other than the fresh lettuce for our salads and the occasionally indulgence of imported fruit, we've been relying on frozen vegetables. Some are summer share surplus that we froze for exactly this purpose; others are bags that we've purchased at our local grocery store. Frozen seems to work well for us. While I feel bad about the food we've wasted from the winter CSA, we've learned an important lesson - a winter CSA is just not for us. (Now, I'd be singing a different tune if we lived in say, California, and a winter share included fresh citrus and greens - but alas, we live in a land of thrice-weekly blizzards.)

So the plan for this year is to sign up for our summer share - once again, a small share from Luna Bleu Farm - and to take the money that would go for a winter share and designate it for farmer's market purchases. That way, when our favorites like kale and spinach are in abundance, we can buy a lot and immediately freeze it for winter use.

End-of-the-Month Soup

My camera battery is dead and the charger has disappeared, so the picture for this post is currently trapped on the camera. I'll upload it as soon as I can.

ETA: Woohoo! Charger recovered, battery charged, picture posted!



You may have noticed that I skipped the Salad Days post yesterday. It wasn't an oversight, and I'm not canceling the Salad Days series. In fact, I didn't do a salad entree this week for a very simple reason: we had run out of fresh greens, but we still had plenty of other ingredients on hand, and since it's the end of the month and I wanted to stick to our January budget, I decided not to buy more salad greens this week. So, no salad entree. Instead, I made a simple vegetable-bean soup. The carrots that we got at the beginning of the month from our winter CSA had gone a bit soft, so they weren't great for crunching raw, but they would work just fine in a soup. Ditto for the celery we bought a couple of weeks ago. These withering vegetables made the basis for a tasty, satisfying, and very cheap meal. I served it with some homemade focaccia - a first for me, and since I'm not fully satisfied with that recipe yet, I'm not posting it here.

End-of-the-Month Soup

2 teaspoons olive oil
1 medium-size onion or 3-4 shallots
3-4 cloves garlic
3-4 carrots, chopped
4 stalks celery, chopped
4 small potatoes, diced
2 cups cooked chickpeas (frozen or canned okay)
28oz can tomatoes (whole or diced)
broth, any flavor (optional)
2 teaspoons Italian herb blend
salt and pepper to taste

Heat the oil over medium-low heat in a large soup pot. Add the onions and garlic and cook until onions are translucent. Add the carrots and celery and cook, stirring occasionally, for another 3-5 minutes. Add potatoes, chickpeas, tomatoes, and spices. Fill the now-empty tomato can with water and add the water to the pot. You can substitute stock for some or all of the water. I used some water, plus a small wedge of frozen concentrated turkey stock that I made with Thanksgiving leftovers. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender.

This is just a very basic bean and veggie soup and you can easily substitute whatever you have on hand. This would be great with fresh or frozen broccoli, cauliflower, and corn, too. I used chickpeas straight from the freezer, but you could also us canned chickpeas or any other kind of bean (black, kidney, etc.).

A note on carrots: if your carrots are organic, or if you're not concerned about pesticides, don't peel them first - just scrub them well. The carrot skin has a lot of great fiber in it that gets lost when you peel. The same goes for the potatoes.

Also, a note on canned tomatoes: yesterday I said that canned vegetables aren't the best and today I'm writing up a recipe with canned tomatoes in it. What gives? Well, tomatoes are rare in that their nutritional content actually improves in the canning process. Tomatoes are rich in lycopene, an antioxidant which is less available to us in raw tomatoes. Heat helps break down the cell walls and release more lycopene, so canned or cooked tomatoes actually offer more benefits than raw ones.

Winter CSA, Month 1

I have been remiss in posting pictures of our winter share. This is a shot of the first winter share, which we picked up in early November:


Pretty incredible, isn't it? And yes, those are my pink-stockinged feet in the corner. I had to stand on a chair in order to get far enough away to get everything in frame. And this isn't actually everything: we also had a huge bag of onions, shallots, and garlic bulbs (to last throughout the winter), a bunch of dried rattlesnake beans, still in the pods, and as much basil as we could pick.

The basil was turned into pesto and frozen in cubes; likewise, I roasted most of the squash and steamed all of the kale to freeze for future use. I have a few pictures of meals made from this harvest, which I will post eventually. A lot of my pictures from this time did not turn out very well. The days were getting shorter and the light more elusive, and by mid-November, it was usually dark out before I even started cooking dinner.

What about month 2, which we picked up in early December? Well, I never photographed it. As I mentioned, I kept getting sick, and I was very busy, and frankly, what we got in month 2 was just not as pretty. Think parsnips. Lots and lots of parsnips. Plus carrots, potatoes, and more cabbage than I will ever know what to do with. We still have some cabbage in the fridge, and we're going to pick up month 3 tomorrow!

Check back Monday for a picture of tomorrow's haul, and have a wonderful weekend.

Out of the Box: Final Week of the Summer

Our CSA "summer" share actually lasted well in to October. Here's a shot of our final weekly pickup, which included potatoes, beets, celeriac, leeks, rainbow chard, dinosaur kale, cabbage, carrots, butternut squash, delicata squash, broccoli, and brussels sprouts.

Both the butternut squash and the kale I cooked and then froze for later use. Everything else I used in various dishes that I will post about over the next week or so, except for the celeriac, which I still haven't used! Luckily it's a root vegetable and keeps very well.

Here's the delicata squash after I sliced off the ends and cut it lengthwise, but before I scooped out the seeds. We received delicatas several times over the summer; the first time, I roasted the two squash halves with some water in the pan, and the result was indeed very delicate, with the texture of a very soft puree and a taste reminiscent of apples and pears. I also tried a delicata and gruyere soup, which was a huge disappointment: it was somehow too bland and too sweet at the same time (to me, anyway; Dan enjoyed it, but he's easy to please).

With this delicata, I think I finally found a method that really brings out the best flavor of the squash. I left the skin on and chopped the squash in to small chunks, which I tossed with olive oil, salt, and pepper, and roasted at 400 degrees for about twenty-five minutes, stirring once or twice. The result was amazing: the flesh was tender, the skin crispy, and the salt and pepper provided a nice, kicky contrast to the natural sweetness of the squash.


I tossed the warm, roasted squash cubes with dried cranberries and toasted pine nuts and added a simple side salad with mustard vinaigrette. This was a very satisfying and delicious meal, and the leftovers were not leftover for long; Dan couldn't pass through the kitchen without grabbing a few more bites, and I certainly couldn't blame him.

potato-leek soup

Remember the potato-leek soup in progress that I posted the other day? Here is a shot of the finished product from another batch. We had this for lunch on Saturday with a side salad of field greens, carrots, and Macintosh apples in Greek dressing.

POTATO-LEEK SOUP
2 leeks
5-6 medium russet potatoes
1 tablespoon olive oil or butter
1 can broth of your choice (I like fat-free, low-sodium chicken)
water
salt and pepper to taste

Wash the leeks thoroughly. Since dirt gets between the layers, I find the best way to do this is to cut the green part off, then slice the white part in half down the center and gently peel back the layers under running water, looking for clods of dirt. Slice the white parts thinly and saute them in butter or oil in a deep stock pot.

While the leeks are cooking, wash and thinly slice the potatoes. You can peel them first if you want, but the peel has fiber and adds a nice shot of color. Once the leeks are soft, add the potatoes and the can of broth. Add one or two cans full of water - enough to cover all the potatoes and leeks. Add chopped leek greens. Bring to a boil, then reduce heat, cover, and simmer for about 25 minutes, until potatoes are very tender. Remove from heat. Using a potato masher, break up the potatoes. If you want a really smooth soup, you could use a hand-held blender, but I prefer a slightly chunky texture. Stir to incorporate and season to taste. Makes four servings.

Smorgasboard!

Here is a shot of that applesauce spice cake I blogged about earlier. Now that I know to build in at least eight hours for the flavor to develop, it's earned a place in my baking arsenal. This time I topped it with - what else? - cream cheese frosting.

This is the beginning of a pot of potato-leek soup I made a few weeks back. It was simple, delicious, and perfect for the gray, rainy days we've been doomed with lately. No picture of the finished soup because it didn't come out well (too late for natural light - the days are getting shorter). I served it with popovers.

Whole-wheat pancakes with walnuts, dried cranberries, and Vermont maple syrup - the perfect beginning for a Saturday. I apologize for the lousy picture quality; this was during the borrowed-camera phase and this particular camera was definitely my least favorite. I'm so glad to have my new Canon now!

Kale and azuki beans is a very simple but delicious and healthy dish. Azuki beans are small, red beans popular in Japan; they are usually sold in the bulk bins at the grocery store. This dish starts with sauteing greens (in this case, fresh kale, but I've used frozen spinach many times before) with a little garlic and oil, then adding the cooked beans. I usually spritz the combo with Bragg's Liquid Aminos, but you could use soy sauce instead. Serve over brown rice and you have a tasty, nutritious, and cheap meal.

And lastly, no food story here, but I snapped this shot at a rest stop on the way back last weekend. This is why I live in New Hampshire.

Out of the Box, Week 10

Just popping in to post a picture of this week's spectacular haul.
It's almost too much to fit in the frame!
Okay, let's pull out and see it all:

The quantity of vegetables this week is mind-boggling. We have:
--two small heads of lettuce
--two small bunches of bitter field greens
--two heads of bok choy
--assorted potatoes
--half a dozen onions
--SEVENTEEN tomatoes!
--a pint of assorted baby tomatoes
--three cucumbers
--two small yellow squash
--one delicata squash
--green beans
--six ears of corn

We already had an eggplant, four ears of corn, hot peppers, and garlic left over from last week, as well as a big bag of cucumbers from Dan's boss. I should have no problem sticking to just vegetables this weekend. In fact, I think I'll have to in order to get through all of this.

(By the way, these photos were taken with a borrowed camera - mine's almost certainly beyond repair.)